Delicious and Moist Cranberry Coffee Cake Recipe

This cranberry coffee cake is a perfect blend of tart cranberries and rich, buttery cake. It's a delightful treat that can be enjoyed during breakfast, brunch, or as a dessert. The combination of the tangy cranberries and the moist cake creates a burst of flavors in every bite. With a simple streusel topping and a hint of cinnamon, this coffee cake is sure to become a favorite among your family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup sour cream
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped nuts (optional)
• For the streusel topping:
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, chilled

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round baking pan.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Add the sour cream, softened butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gently fold in the cranberries and nuts (if using).
5. Pour the batter into the greased baking pan, spreading it evenly with a spatula.
6. In a small bowl, prepare the streusel topping by combining the flour, sugar, and chilled butter. Use your fingers or a pastry blender to mix until crumbly.
7. Sprinkle the streusel topping evenly over the batter in the baking pan.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
10. Carefully transfer the cake to a wire rack to cool completely before serving.

Interesting Facts